Preheat barbecue on medium heat 10 mins prior to cooking.
Brush the pork roast with olive oil and place onto the preheated barbecue and brown roast evenly on all sides.
Remove pork roast from barbecue and place into a baking dish. In a large bowl combine the cinnamon, sweet potatoes, pumpkin, maple syrup and sauce toss to coat well.
Arrange the vegetables and sauce around the roast in the baking dish and roll roast in excess sauce.
Turn off the centre burners (of a 4-burner barbecue) leaving the outer 2 burners on medium, place the baking dish into the centre of the barbecue and pull down the cover (hood), roast the pork roast 25 mins per 500g or until juice runs clear when tested.
Remove pork roast and rest 10 mins prior to slicing and serving with maple roasted vegetables.
Serve hot with steamed vegetables or salad.
Note: Pork Scotch roast may be replaced with pork loin or rindless leg roast or rolled pork belly.